Vegetarian Spicy Rigatoni Bake Recipe

Name: Vegetarian Spicy Rigatoni Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: Italian
Ingredients: 500 G Reggia Rigatoni; 125 g Red Bell Pepper (Lal Shimla Mirchi); 500 ml Bertolli Extra Virgin Olive Oil; 250 ml Amul Whipping Cream; 14 g On1Y Basil Leaves; 200 g Old Hill Parmesan Cheese; 25 g Parsley; 525 g Veeba Herby Tomato Pizza & Pasta Sauce

Italian cuisine · 1030 calories

About this recipe

A hearty and flavorful vegetarian pasta bake with a creamy, spicy sauce, topped with fresh herbs and Parmesan cheese. Perfect for a satisfying dinner.

Ingredients

500 G Reggia Rigatoni
125 g Red Bell Pepper (Lal Shimla Mirchi)
500 ml Bertolli Extra Virgin Olive Oil
250 ml Amul Whipping Cream
14 g On1Y Basil Leaves
200 g Old Hill Parmesan Cheese
25 g Parsley
525 g Veeba Herby Tomato Pizza & Pasta Sauce

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven over medium heat, heat 2 tablespoons of olive oil. Add 2 diced red peppers and sauté until softened, about 5 minutes.
3. Stir in 1/2 cup whipping cream, 1/4 cup chopped fresh basil leaves, and your favorite tomato sauce (about 2 cups). Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 10 minutes.
4. Meanwhile, cook 1 lb of rigatoni pasta according to package instructions until al dente. Drain and set aside.
5. Stir the cooked pasta and 1/2 cup grated Parmesan cheese into the sauce until well combined.
6. Transfer the pasta mixture into a greased 13 x 9-inch baking dish. Cover with aluminum foil.
7. Bake in the preheated oven for 35 minutes, or until hot and bubbly.
8. Remove from the oven, uncover, and sprinkle with 3 tablespoons of chopped fresh parsley and an additional 1/4 cup of grated Parmesan cheese. Serve hot.